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4-methyl thiazole
4-methylthiazole

Sponsors

Name:4-methyl-1,3-thiazole
CAS Number: 693-95-8Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:211-764-1
FDA UNII:X8S174990R
Nikkaji Web:J539H
Beilstein Number:0105228
MDL:MFCD00005340
CoE Number:11627
XlogP3:1.00 (est)
Molecular Weight:99.15585000
Formula:C4 H5 N S
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:flavoring agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
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NCBI:Search
JECFA Food Flavoring:1043 4-methylthiazole
FLAVIS Number:15.035 (Old)
DG SANTE Food Flavourings:15.035 4-methylthiazole
FEMA Number:3716 4-methylthiazole
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 4-METHYLTHIAZOLE
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:1.11800 to 1.12200 @ 25.00 °C.
Pounds per Gallon - (est).: 9.303 to 9.336
Refractive Index:1.52200 to 1.52600 @ 20.00 °C.
Boiling Point: 133.00 to 134.00 °C. @ 760.00 mm Hg
Vapor Pressure:10.031000 mm/Hg @ 25.00 °C. (est)
Vapor Density:3.4 ( Air = 1 )
Flash Point: 90.00 °F. TCC ( 32.22 °C. )
logP (o/w): 0.970
Soluble in:
 alcohol
 water, 1.746e+004 mg/L @ 25 °C (est)
 
Organoleptic Properties:
Odor Type: nutty
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
nutty green vegetable tomato
Odor Description:at 0.10 % in dipropylene glycol. nutty green vegetable tomato
alliaceous ripe nutty vegetable tomato green tropical
Odor Description:Alliaceous, ripe, nutty, vegetable, tomato with a green tropical nuance
Mosciano, Gerard P&F 17, No. 6, 41, (1992)
Flavor Type: green
green vegetable meaty alliaceous
Taste Description: at 10.00 ppm. Green, vegetative, meaty, with an alliaceous nuance
Mosciano, Gerard P&F 17, No. 6, 41, (1992)
Odor and/or flavor descriptions from others (if found).
Frutarom
4-METHYLTHIAZOLE
Odor Description:Green, Nutty
Suggested Uses: Beef, Coffee, Nut, Tomato, Tropical Fruits
Taste Description:green vegetable meaty alliaceous
Treatt
4-Methylthiazole Halal, Kosher
Odor Description:green, nutty
Taste Description:green
Used in bakery, meat products , soups and sauces, breakfast cereals, confectionery at 5ppm, and in dairy flavors at 3ppm.
 
Cosmetic Information:
None found
 
Suppliers:
Anhui Haibei
4-Methyl Thiazole
Odor: Nutty green
Beijing Lys Chemicals
4-Methyl thiazole
BOC Sciences
For experimental / research use only.
4-Methylthiazole
Charkit Chemical
METHYLTHIAZOLE, 4- M2550 FEMA 3716
DeLong Chemicals America
4-Methylthiazole, Kosher
Endeavour Specialty Chemicals
4-Methylthiazole 99% F&F
Speciality Chemical Product Groups
Frutarom
4-METHYLTHIAZOLE
Odor: Green, Nutty
Use: Suggested Uses: Beef, Coffee, Nut, Tomato, Tropical Fruits
Jiangyin Healthway
4-Methyl thiazole
New functional food ingredients
Jinan Enlighten Chemical Technology(Wutong Aroma )
4-Methyl thiazole, Kosherk
Lluch Essence
4-METHYL THIAZOLE
M&U International
4-METHYL THIAZOLE, Kosher
Penta International
4-METHYLTHIAZOLE, Kosher
Reincke & Fichtner
4-Methyl Thiazole
Robinson Brothers
4-Methylthiazole F&F
https://www.robinsonbrothers.uk/chemistry-competences
Shijiazhuang Donglian Nankai Aroma Chemicals
4-Methylthiazole
Odor: Green onion, vegetable, tomato, tropicalfruit, nut and fresh
Sigma-Aldrich
4-Methylthiazole, ≥98%, FG
Odor: green; nutty
Certified Food Grade Products
Sunaux International
4-Methyl Thiazole
Synerzine
4-Methylthiazole
Taytonn
4-Methylthiazole
Odor: Green, Nutty
TCI AMERICA
For experimental / research use only.
4-Methylthiazole >98.0%(GC)
Tengzhou Jitian Aroma Chemiclal
4-Methyl Thiazole
Tengzhou Xiang Yuan Aroma Chemicals
4-Methyl Thiazole
Treatt
4-Methylthiazole
Halal, Kosher
Odor: green, nutty
Flavor: green
Used in bakery, meat products , soups and sauces, breakfast cereals, confectionery at 5ppm, and in dairy flavors at 3ppm.
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 10 - Flammable.
R 22 - Harmful if swallowed.
R 37/38 - Irritating to respiratory system and skin.
R 41 - Risk of serious damage to eyes.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 20/21 - When using do not eat, drink or smoke.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 37/39 - Wear suitable gloves and eye/face protection.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
gavage-mouse LD50 [sex: F] 360 ul/kg
(O’Neal et al., 1978)

gavage-rat LD50 [sex: M,F] 930 mg/kg
(Mondino, 1981b)

oral-mouse LD50 360 uL/kg
SENSE ORGANS AND SPECIAL SENSES: PTOSIS: EYE BEHAVIORAL: ATAXIA BEHAVIORAL: ALTERED SLEEP TIME (INCLUDING CHANGE IN RIGHTING REFLEX)
Acute Toxicity Data. Journal of the American College of Toxicology, Part B. Vol. 1, Pg. 182, 1992.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for 4-methyl thiazole usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.097 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.05 (μg/capita/day)
Structure Class: II
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 13
 average usual ppmaverage maximum ppm
baked goods: -5.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: -5.00000
cheese: -5.00000
chewing gum: -5.00000
condiments / relishes: -1.50000
confectionery froastings: -5.00000
egg products: --
fats / oils: -3.00000
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: -5.00000
hard candy: -5.00000
imitation dairy: -2.50000
instant coffee / tea: -2.00000
jams / jellies: --
meat products: -5.00000
milk products: -3.00000
nut products: -5.00000
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: -5.00000
seasonings / flavors: --
snack foods: -5.00000
soft candy: -5.00000
soups: -5.00000
sugar substitutes: --
sweet sauces: --
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 21: Thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29. Miscellaneous substances from chemical group 30. (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 76, (FGE.76)[1] - Consideration of sulphur-containing heterocyclic compounds evaluated by JECFA (59th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29, miscellaneous substances from chemical group 30 evaluated by EFSA in FGE.21 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Flavouring Group Evaluation 21, Revision 1 (FGE.21Rev1): Thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29 Miscellaneous substances from chemical group 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 76, Revision 1 (FGE.76Rev1): Consideration of sulphur-containing heterocyclic compounds evaluated by JECFA (59th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29 and miscellaneous substances from chemical group 30 evaluated by EFSA in FGE.21Rev3
View page or View pdf

EPI System: View
NLM Hazardous Substances Data Bank:Search
Cancer Citations:Search
Toxicology Citations:Search
Env. Mutagen Info. Center:Search
EPA Substance Registry Services (TSCA):693-95-8
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :12748
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1993
WGK Germany:3
4-methyl-1,3-thiazole
Chemidplus:0000693958
RTECS:XJ5096000 for cas# 693-95-8
 
References:
 4-methyl-1,3-thiazole
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:693-95-8
Pubchem (cid):12748
Pubchem (sid):134976432
Flavornet:693-95-8
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS):View
CHEBI:View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB33116
FooDB:FDB011116
YMDB (Yeast Metabolome Database):YMDB01620
Export Tariff Code:2934.10.0090
Haz-Map:View
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
alliaceous
dibutyl sulfide
FL/FR
dimethyl trisulfide
FL/FR
dipropyl disulfide
FL/FR
ferula assa-foetida gum oil
FL/FR
methyl furfuryl disulfide
FL/FR
caramellic
2-iso
butyl-3-methyl pyrazine
FL/FR
chocolate
2,4,5-
trimethyl thiazole
FL/FR
citrus
methyl heptenone
FL/FR
coumarinic
phthalide
FL/FR
earthy
1-
octen-3-ol
FL/FR
ethereal
ethyl pyruvate
FL/FR
2-
methyl valeraldehyde
FL/FR
fatty
5-
methyl-5-hexen-2-one
FL/FR
floral
(Z)-
rose oxide
FL/FR
fruity
hexanal propylene glycol acetal
FL/FR
2-
pentyl furan
FL/FR
tropical thiazole
FL/FR
green
acetaldehyde butyl phenethyl acetal
FL/FR
iso
butyl methyl ketone
FL/FR
2-iso
butyl thiazole
FL/FR
cortex pyridine
FL/FR
ethyl (E)-2-hexenoate
FL/FR
galbanum decatriene
FL/FR
geranium thiazole
FL/FR
1-
hepten-3-ol
FL/FR
(Z)-4-
heptenal
FL/FR
(Z)-2-
hexen-1-ol
FL/FR
(Z)-4-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl (E)-crotonate
FL/FR
(Z)-3-
hexen-1-yl formate
FL/FR
(Z)-3-
hexen-1-yl lactate
FL/FR
(Z)-3-
hexen-1-yl phenyl acetate
FL/FR
(Z)-3-
hexen-1-yl pyruvate
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
3-
hexenal
FL/FR
4-
hexenol
FL/FR
hexyl hexanoate
FL/FR
(Z)-
leaf acetal
FL/FR
melon nonenoate
FL/FR
methyl heptine carbonate
FL/FR
nerol oxide
FL/FR
(Z,Z)-3,6-
nonadien-1-ol
FL/FR
2,6-
nonadien-1-ol
FL/FR
2-
octen-1-ol
FL/FR
1-
penten-3-ol
FL/FR
(E)-2-
pentenal
FL/FR
herbal
3-
butylidene phthalide
FL/FR
melon
(Z)-6-
nonen-1-ol
FL/FR
minty
iso
propyl tiglate
FL/FR
musty
cocoa butenal
FL/FR
hazelnut pyrazine
FL/FR
nutty
2-
acetyl-3-methyl pyrazine
FL/FR
2,3-
dimethyl pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
ethyl-4-methyl thiazole
FL/FR
2-
methyl pyrazine
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
shoyu pyrazine
FL/FR
vinyl sulfurol
FL/FR
sulfurous
benzothiazole
FL/FR
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
ethyl methyl mercaptopropionate
FL/FR
grapefruit menthane
FL/FR
lychee mercaptan acetate
FL/FR
methyl 3-(methyl thio) propionate
FL/FR
3-(
methyl thio) hexanol
FL/FR
vegetable
1-
furfuryl pyrrole
FL/FR
mesityl oxide
FL/FR
methional
FL/FR
tetrahydrofurfuryl alcohol
FL/FR
waxy
methyl octanoate
FL/FR
woody
alpha-
farnesene
FL/FR
alpha-
farnesene isomer
FL/FR
yeasty
2-
octen-4-one
FL/FR
For Flavor
No flavor group found for these
iso
butyl mercaptan
FL
2-(2-
butyl)-4,5-dimethyl-3-thiazoline
FL
2,5-
diethyl-4-methyl thiazole
FL
diisopropyl sulfide
FL
2-
ethyl-4,5-dimethyl oxazole
FL
(Z)-3-
hexen-1-yl (E)-crotonate
FL/FR
2-
hexenal
FL
(E)-4-
hexenal
FL
2-
methyl thiazole
FL
4-(
methyl thio) butanol
FL
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-5-methoxythiazole
FL
2-iso
propyl-3-(methyl thio) pyrazine
FL
alliaceous
alliaceous
allyl thiopropionate
FL
cyclopentyl mercaptan
FL
dimethyl trisulfide
FL/FR
dipropyl disulfide
FL/FR
ferula assa-foetida gum oil
FL/FR
garlic oil extenders
FL
2-
methyl thioacetaldehyde
FL
3-
tetrahydrothiophenone
FL
tropical thiazole
FL/FR
celery
3-
butylidene phthalide
FL/FR
coffee
2-
ethyl-4-methyl thiazole
FL/FR
methyl furfuryl disulfide
FL/FR
2-iso
propyl pyrazine
FL
coumarinic
phthalide
FL/FR
ethereal
5-
methyl-5-hexen-2-one
FL/FR
fatty
(E,E)-2,4-
heptadienal
FL
2-
octen-1-ol
FL/FR
(E)-2-
octenoic acid
FL
fermented
methyl thio isovalerate
FL
fruity
ethyl (E)-2-hexenoate
FL/FR
2,4-
hexadien-1-ol
FL
hexanal propylene glycol acetal
FL/FR
hexyl hexanoate
FL/FR
green
acetaldehyde butyl phenethyl acetal
FL/FR
iso
butyl methyl ketone
FL/FR
2-iso
butyl thiazole
FL/FR
2-iso
butyl-3-methyl pyrazine
FL/FR
cocoa butenal
FL/FR
cortex pyridine
FL/FR
dibutyl sulfide
FL/FR
dihydroxyacetophenone (mixed isomers)
FL
alpha-
farnesene
FL/FR
alpha-
farnesene isomer
FL/FR
galbanum decatriene
FL/FR
geranium thiazole
FL/FR
1-
hepten-3-ol
FL/FR
(E)-2-
heptenal
FL
(Z)-4-
heptenal
FL/FR
(Z)-2-
hexen-1-ol
FL/FR
(Z)-4-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl formate
FL/FR
(Z)-3-
hexen-1-yl lactate
FL/FR
(Z)-3-
hexen-1-yl phenyl acetate
FL/FR
(Z)-3-
hexen-1-yl pyruvate
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
3-
hexenal
FL/FR
2-
hexyl pyridine
FL
horseradish oil
FL
(Z)-
leaf acetal
FL/FR
melon nonenoate
FL/FR
methyl heptenone
FL/FR
methyl heptine carbonate
FL/FR
methyl octanoate
FL/FR
3-(5-
methyl-2-furyl) butanal
FL
nerol oxide
FL/FR
2,6-
nonadien-1-ol
FL/FR
2,4-
octadienal
FL
4-
penten-1-yl acetate
FL
1-
penten-3-ol
FL/FR
(E)-2-
pentenal
FL/FR
2-
pentyl furan
FL/FR
2-
propyl pyrazine
FL
iso
propyl tiglate
FL/FR
propylene glycol acetone ketal
FL
(Z)-
rose oxide
FL/FR
juicy
lychee mercaptan acetate
FL/FR
malty
yeast thiazoline
FL
meaty
benzothiazole
FL/FR
2,6-
dimethyl thiophenol
FL
3-
mercapto-3-methyl butanol
FL
metallic
2,5-
dihydroxy-1,4-dithiane
FL
4-
hexenol
FL/FR
3-(
methyl thio) hexanol
FL/FR
mushroom
1-
octen-3-ol
FL/FR
musty
2-
ethoxythiazole
FL
hazelnut pyrazine
FL/FR
shoyu pyrazine
FL/FR
nutty
2-
acetyl-3-methyl pyrazine
FL/FR
aconitic acid
FL
3,5-
diethyl-2-methyl pyrazine
FL
2,3-
dimethyl pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
methyl pyrazine
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
peanut oxazole
FL
tetrahydrofurfuryl alcohol
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
vinyl sulfurol
FL/FR
onion
methyl propyl disulfide
FL
2-
methyl-1,3-dithiolane
FL
propyl thioacetate
FL
potato
mesityl oxide
FL/FR
roasted
ethyl 3-(furfuryl thio) propionate
FL
rummy
ethyl pyruvate
FL/FR
spicy
jalapeno oleoresin
FL
sulfurous
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
ethyl methyl mercaptopropionate
FL/FR
ethyl methyl sulfide
FL
furfuryl methyl sulfide
FL
grapefruit menthane
FL/FR
methyl 2-methyl-3-furyl disulfide
FL
methyl benzyl disulfide
FL
methyl thiomethyl butyrate
FL
potato butanone
FL
tomato
methional
FL/FR
tropical
3-
mercaptohexyl butyrate
FL
vegetable
1-
furfuryl pyrrole
FL/FR
methyl 3-(methyl thio) propionate
FL/FR
2-
methyl valeraldehyde
FL/FR
2-
octen-4-one
FL/FR
radish isothiocyanate
FL
waxy
(Z,Z)-3,6-
nonadien-1-ol
FL/FR
(Z)-6-
nonen-1-ol
FL/FR
 
Potential Uses:
FLbakery
FLbeef
FLcereal
FLcoffee
 confection
FLdairy
FLfilbert
 fruit tropical fruit
FLgreen
FLmeat
FLnut
FLpeanut
 soup
FLtomato
 
Occurrence (nature, food, other):note
 asparagus
Search Trop Picture
 barley
Search Trop Picture
 barley roasted barley
Search Trop Picture
 beef cooked beef
Search PMC Picture
 coffee
Search PMC Picture
 filbert
Search Trop Picture
 peanut roasted peanut
Search Trop Picture
 pork cooked pork
Search PMC Picture
 pork liver
Search PMC Picture
 shrimp cooked shrimp
Search PMC Picture
 tomato
Search Trop Picture
 
Synonyms:
4-methyl-1,3-thiazole
4-methylthiazole
4-methylthizaole
 thiazole, 4-methyl-
 
 
Notes:
Flavouring ingredient. Present in asparagus, cooked beef, cooked pork, pork liver, coffee, roast barley, roast peanut and cooked shrimp
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